Roasted mediterranean vegetables
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Olive oil; divided |
| 1 | pounds | Baby carrots |
| 1 | pounds | Red potatoes; cut in 1-1/2\" pc. |
| 1 | Seededred pepper; cut in 1-1/2\" pc. | |
| 1 | Seeded yellow bell pepper; cut in 1-1/2\" pc | |
| 1 | small | Red onion; cut into 1/2\" |
| ; wedges | ||
| 4 | Cloves garlic; minced | |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Kalamata olives |
| ¼ | cup | Sliced basil leaves |
Directions
Preheat oven to 425 degrees. Lightly oil large shallow metal roasting pan or bottom of broiler pan with ½ tablespoon oil. Place carrots and potatoes in pan. Drizzle with remaining oil over vegetables; toss to coat.
Roast vegetables for 10 minutes.
Add peppers, onion and garlic to pan; toss to coat. Continue to roast until vegetables are browned and tender, stirring once, about 20-25 minutes. Add vinegar, salt and pepper, toss to coat. Stir in olives if using. (At this point, vegetables may be covered and refrigerated up to two days before serving.) Stir in basil. Serve warm or at room temp. Makes 12 servings, 3 grams of fat per ¾ cup serving. | Recipe by: December 1996 Vegetarian Times Converted by MM_Buster v2.0l.